Chervil soup
A nutritious and healthy springtime soup
3 leeks
3-4 potatoes
2 T butter and 2 T olive oil
50 g chopped chervil and some chopped parsley
1 l chicken or vegetable broth
juice of ½ lemon
salt and pepper
1 egg yolk
4 T (sour) cream
Wash the leeks and slice in rings. Peel the potatoes and grate or slice them thinly. Heat butter and oil in a soup pot and fry the leek about 5 minutes. Add the potatoes and broth, heat to a boil and simmer 20 minutes, covered. Add chervil and parsley and cook 8 minutes longer. Remove from the heat and puree with a stick blender. Return to the heat and bring back to a boil. Add lemon juice, and salt and pepper to taste. Remove the soup from the heat. Whisk the egg yolk with the cream, add a ladleful of hot soup to this mixture and return the mixture to the soup. Serve at once, garnished with roasted pumpkin seeds if wished.